Studies on the effects of processing on food quantity of two selected consumed marine fishes in Iran

Two commonly available species of marine fishes in Iran, Euthynnus affinis and Orcynopsis unicolor fishes were subjected to canning and their effects on the fishes were observed. The canning processing reduced the protein content for Orcynopsis unicolor the fish type but increased the protein content for Euthynnus affinis but made fish less susceptible to spoilage. Fresh and four monthly canned E. affinis fish had 22% and 23.9% protein content respectively, while O. unicolor had 19.8% and 21%, after four and six months of storage in the can respectively. The results also showed that Orcynopsis unicolor had the highest oil content (28.3%) followed by Euthynnus affinis (21.4%) which has the lowest oil content due to the processing method. This work also shows that the effect of the treatment on a fish sample is dependent on the fish species. It is concluded that Euthynnus affinis nutritional value after four months of storage with highest energy value (293.4 kcal/100 g).